Cos (Romaine), Avocado and Pine Nut Salad

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Cos (Romaine), Avocado and Pine Nut Salad

 

 

2 teaspoons olive oil

1/2 cup pine nuts, roughly chopped

2 avocados, peeled, thickly sliced

4 tsp lemon juice

2 baby cos (romaine) lettuces, trimmed

2 tablespoons (8 tsp) extra virgin olive oil

3 teaspoons white wine vinegar

 

 

1. Heat olive oil in a small frying pan over medium heat until hot.

Add nuts. Cook, stirring, until golden. Drain on paper towels.

 

2. Drizzle avocados with lemon juice.

 

3. Arrange lettuce leaves on a large serving plate. Top with avocado.

 

4. Combine extra virgin olive oil, vinegar, and salt and pepper in a

screw-top jar. Shake well. Drizzle over salad. Sprinkle with pine

nuts. Serve.

 

 

Serves 8 as a side dish.